Food and Dining - Page 7

There is nothing, we repeat – nothing – as tasty as pizza by the pool. Right now, MSC Virtuosa is serving up just that to her staycationing guests, but don’t worry if you aren’t one of them (yet) because we’ve got a slice of happiness that’ll taste just as good…

We’d all love to be holidaying on the Amalfi Coast, plump lemons heavy on the trees and pebbly beaches showcasing lithe Italian limbs bronzed in the way only the Mediterranean summer sun can. Soon reader, soon. In the meantime, here’s a taste of the Italian Riviera courtesy of Oceania’s lemony and indulgently creamy risotto. Bellissimo!  …

Executive Chef Nick Oldroyd is the king of the kitchen on Queen Mary 2. After his classic Cunard scones went down a storm, he’s back with more secrets from the galley and a recipe for Belgian Chocolate Orange Fallen Cake with Raspberry Sauce. It only takes a few ingredients to…

This week’s Culinary Corner takes another classic and adds a dash of NCL magic. This classic crepe suzette recipe, taken straight from Norwegian Cruise Line’s signature spot, Coco’s, is enough to satisfy the sweetest tooth. Bon appétit! INGREDIENTS Serves four For the crepe: 3 eggs 190g plain flour 100g sugar…

This is the humble quiche, but not as you know it. Each region of France has its own version of the classic savoury tart, but Quiche Lorraine is the mother, or should we say mère, of them all. This recipe features in Oceania Cruises‘ cooking classes in The Culinary Center,…

Scenic Eclipse chef, Tom Gotter, created this recipe to recreate the flavours of the Nordics. We think it’s the perfect dish for those al fresco evening meals in the garden that are so close, we can almost taste them… INGREDIENTS 1.2kg of prawns (large) 2 pieces of bay leaf 10g…

If there was ever a more delicious way to use up any leftover bread than this classic British dessert dish, we’re yet to find. Full of spice and dried fruit, this Viking recipe is what every rainy Sunday evening needs. INGREDIENTS: 1 day-old loaf of white bread, cut into 8-10…

Oceania is the foodie’s cruise line and this decadent French dessert, best served in Jacques with an ocean view lingering just outside the window, is the quintessential way to round off dinner for two. 5 Servings Ingredients: 65g granulated sugar 3 egg yolks 1 large egg 155g 70% dark chocolate…

There’s a lot to love about a Seabourn holiday and the breadsticks are right up there on the list. This recipe is the exact one used by the Seabourn chefs to bake 1500 breadsticks each and every day. Recreated at home, it’s what your Friday evening wind-down wine has been…

Rumour has it the sun is coming back and – call us overeager – but if we can’t be on the Amalfi Coast, we’ll be in the garden, eating al fresco and rounding off dinner with this sweet, syrupy Seabourn treat. No you’re comfort eating your way through this… Serves 2…